I read about dormouse chocolates in my feed and was excited to hear they have opened a shop in Manchester. I met them at the cococarunners event in takk a while ago and quite liked their chocolate although generally too milky for my personal tastes but they have darker too and they are good too.

Only eat artisan chocolate unless its Kitkat, Twix or Maltesers
I like chocolate but I decided a while ago that I should only really eat a certain percentage or higher. My tolerance for lower cocoa is dropping and like my cocktail choices; its time to avoid the rubbish stuff. Chocolate tasting confirmed this and the cocoarunners subscription should offer enough to keep me away from the rubbish stuff. I decided I should give myself some outs.

Carolina reaper I wrote about briefly before, but I also want to give heads up on the Manufaktura Czekolady which is simply the best 100% chocolate I have ever tasted ever. This 100% chocolate tastes like 90% dark not 100%, making it far less bitter than others I have tasted in the past.

When on holiday, I’m always interested in different teas and chocolates. I happen to come across urbandeli when seeking brunch and decided to go back and check it out in full. I saw a whole shelf of chocolates but one stuck out a mile away, mainly because it had a tag underneath it saying something in Swedish about danger not for Children!

To be honest I thought it was some gimmick but as I love chilli & dark chocolate I bought a bar and decided to try it out in store, as the store is part of a bar and hotel, meaning anything you bought you could consume too (they even have microwaves).

On further investigation I realised while eating my first tiny bit. This wasn’t a joke, the chilli flaked bars I had in the past were nothing like the heat this was delivering to my tongue and mouth. It was the real deal, proper heat from a small chunk of chocolate.

Following on from this tweet… I can confirm it's pretty hot but also quite nice!

This is not just a chilli chocolate bar, this a Carolina Reaper chilli chocolate bar.

Bred in South Carolina, the Carolina Reaper has held the Guinness World Record for the world’s hottest chilli since 2013. When tested for the record, the batch of chilies had an average heat level of 1,569,300 Scoville Heat Units. The hottest individual pepper measured 2.2 million Scovilles. For comparison a Jalapeno generally has a heat range of 1,000 – 20,000 Scoville units.

The dark chocolate is a blend oh Ghanaian and Dominican beans but honestly this serves as nothing more than a base for the chilli. Break off the smallest piece imaginable, put it on your tongue and discover what is almost certainly the world’s hottest chocolate (and certainly the hottest chocolate we’ve ever tasted).

There is no question of subtle flavours and different tasting notes. The chilli flavour starts deceptively slowly and keeps on building and building. Waves of heat pass across the palate, overwhelming anyone with a low spice tolerance. Long after the chocolate itself has melted away you are left with a tingling sensation on the tongue – a piquant reminder of the Carolina Reaper’s passage. A unique chocolate experience, this is not a bar for the faint-hearted.

I was showing Brian Suda (Never was sure if Brian actually saw the original tweet, as I missed a space in the original tweet) that they have Icelandic chocolate from Omnom in Manchester. Out of the blue Molly (who I’ve never met or spoke to before) jumped in with…

I find this brand to be my least favorite. I would actually prefer a Hershey’s KitKat

I was slightly shocked, Hershey’s KitKat is one of the worst Chocolates I’ve ever tasted. Of course I quested how she could make such a statement but at the same time savvy Takk jumped in, saying their partners Cocoarunners supply many types of Chocolates and they are doing a chocolate tasting night in December. I was sold!

Having been to another Chocolate night under Funnzing, I was very happy to see the format was very different and much more interactive. The whole thing was fun and less of a lecture. My worry about nuts was crushed when I asked at the start, to which the answer was none of the chocolates have nuts but may contain traces.

Cocoarunners ran through the different types of chocolates and dispelled a load of myths including the cocoa percentage myth. Higher percentage of cocoa doesn’t always equal more bitterness. The first two chocolates were similar percentage but from different locations changing the nature of the taste quite a bit.

She also talked about why we should consider artisan Chocolate over the others, comparing the choice to artisan coffee and artisan wines.

She showed us how to really taste chocolate (snap, smell, place on the tongue and let it melt). It was a great night and found some chocolates I certainly want to have.

A few of my questions I came with were answered including;

Why is there little chilli really dark chocolate?
Trends in chocolate making have just moved on, some stick some don’t. Most people who have very high percentage chocolate want to taste just the Chocolate.

How is 100% chocolate classed as chocolate, and if its 100% how does it gel together without something else? The definition of chocolate is everything from the bean and doesn’t include fat, milk or sugar. Out of the bean you get cocoa powder and cocoa butter. Both combined keeps the whole thing stable enough to make a bar.

What is the trend for Raw Chocolate? Marketing nonsense and likely a not very safe one if it really was raw.

Ultimately I was half convinced of artisan chocolate before I even went along, and still like a UK Kitkat and Maltesers. But life is too short for rubbish wine, coffee, tea and chocolate. Even some of the white chocolate surprised me to be honest.

I was introduced to some very nice chocolates and I will be adding a category for great chocolates to my notes. From the same evening…